Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing |
| |
Authors: | Bibiana García‐Soto Karola Böhme Jorge Barros‐Velázquez Santiago P Aubourg |
| |
Affiliation: | 1. Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI), , 36202‐Vigo, Spain;2. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, , 27002‐Lugo, Spain;3. Department of Food Technology, Marine Research Institute (CSIC), , 6. 36208‐Vigo, Spain |
| |
Abstract: | This study focuses on the quality retention of megrim (Lepidorhombus whiffiagonis) during chilled storage. Aqueous solutions of two different concentrations of citric (CA) and lactic (LA) acids were employed as icing media (0.125% CA–0.050% LA and 0.175% CA–0.050% LA, respectively; w/v). The effects of each solution on microbial activity, lipid damage and sensory acceptance were monitored for up to 13 days of storage. Lower (P < 0.05) bacterial growth was detected according to microbiological (aerobe and psychrotroph counts) and chemical (trimethylamine‐N and pH) assessments, which led to an enhancement of sensory appreciation. Whereas control fish were determined as unacceptable at day 13, the acid‐iced fish were still acceptable at that time. Concerning lipid damage, an inhibitory effect (P < 0.05) on fluorescent compound formation was observed in the acid‐iced fish. Present results allow to conclude that the use of a CA–LA icing system can provide a profitable strategy to obtain higher quality chilled fish. |
| |
Keywords: | Chilling citric and lactic
Lepidorhombus whiffiagonis
microbial activity sensory acceptance |
|
|